Best 9 Whiting Recipes

BAKED WHITING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
• Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

B. SMITH'S CORNMEAL-DIPPED PAN-FRIED WHITING

Steps:

• Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.

WHITING MEUNIERE

Steps:

• Season fish with salt and pepper and squeeze 1 lemon half over fish.
• Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
• Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
• Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
• Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

DEEP-FRIED WHITING

Steps:

• Rinse the whiting. Drain but do not pat dry.
• Heat the oil in a deep fryer to 375 degrees.
• Season the flour with salt and pepper. Put the whiting in the flour, and stir so that each piece is liberally coated. Shake off excess flour. Drop a third of the whiting into the oil, and cook about 5 minutes, until the fish is crisp. Drain on paper towels.
• Repeat with the remaining whiting.
• Serve with lemon wedges or lemon halves.

STUFFED WHITING OR DOVER SOLE PROVENCAL

Steps:

• 1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
• 2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
• 3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!

MOROCCAN FRIED WHITING

Steps:

• Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
• Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
• When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
• Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
• Cook the fish in batches, turning only once, until golden brown on both sides.
• Transfer the fish to a paper towel-lined plate to drain.
• Serve warm or at room temperature with lemon wedges.

WHITING

Steps:

• work flour, baking powder and eggs together, (if too thick, add some milk).
• clean the fish and cut into strips.
• dip into the flour and then into the batter mixture and fry in very hot oil.
• serve with any sauce of your choice.

BRAISED WHITING WITH POTATOES

Steps:

• Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
• Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

WHITING

Steps:

• For this dish, use large disposable aluminum pans. Deliver a generous amount of olive oil to the pan, and add sliced or minced garlic. Add the fish, served whole or sliced into chunks, as you prefer. Sprinkle salt and pepper generously and drizzle with olive oil. if you like, spice it up with red pepper flakes. Cover pan with foil. Pre-heat oven to 375 degrees and bake for 1 hour.